2x23cm round cake tins, greased with olive oil or a loaf tin (if using a loaf tin fill the batter almost to the top)

For the cream cheese frosting

Makes 650g

125g (4½oz) unsalted butter

200g (7oz) firm full-fat cream cheese, drained of any liquid

250g (9oz) icing sugar, sifted

1 tsp vanilla extract

Method

1 Preheat the oven to 180˚C/R6. Beat the butter and sugar until light and airy – approximately 5 minutes. Beat in eggs on a low speed to combine and slowly add the olive oil in a steady stream, beating just enough to incorporate completely. Fold in the ground hazelnuts, spices and coconut. Finally fold in the vegetables, sultanas and the seeds.

2 Divide the mixture evenly between the two pans, or fill the loaf tin and sprinkle the top with more seeds if you like. Bake for 30-40 minutes, or until the top has risen and a cocktail stick inserted into the centre comes out crumby, but clean. Remove from the oven and allow to cool in the tins for 10 minutes before turning out on to a wire rack to cool completely

3 When cool, you can spread with cream cheese frosting or top with toasted seeds, fresh fruit and beetroot crisps

4 To make the cream cheese frosting, beat the butter for 4-5 minutes, then add the cream cheese and beat for another 2 minutes. Add the icing sugar and vanilla and beat for another 2 minutes, until smooth and evenly incorporated. You can add a further 50-100g of icing sugar for a firmer frosting if desired.